This soup is easy easy easy to make but offers such a depth of flavor, no one will believe you didn't have to go to cooking school to make it. If you like chicken paprikas, this is a great soup that utilizes a lot of those same flavors.
The original recipe is on the Kalyn's Kitchen site and I'll refer you there for the recipe as I did not materially change it.
However, here are some notes you may find helpful.
1. I do not water down stock, I use all stock in this soup. Meaning...this recipe can use a lot of soup stock which can get expensive. I would suggest putting this on your low carb menu plan for the day after you boil a chicken. Use the meat for some other purpose (chicken salad, low carb chicken enchiladas) and save the broth for this soup.
Or save your turkey bones and make turkey stock after the big holiday meal. (In fact you could use this recipe for any leftover turkey; make stock and add the turkey meat. Easy peasy.)
Yes I know this is not beef broth as the recipe requires, but I just add one or two cans of generic beef broth and no one is the wiser. This saves about $5-$6 on the cost of the recipe (the way I make it) as store bought broth is expensive.
Or you could just do it Kalyn's way with the 3 cans of broth and the rest made up in water.
2. I do not grind the caraway seed. I don't think it matters.
What the heck is caraway seed anyway, you ask? It's what makes rye bread taste so yummy. It is also used in E. European cooking to top roasted pork and in soups like this one. It is really good and so long as you don't hate rye bread, this should be a big flavor win for you.
3.Yes, you really do need all that paprika and both kinds. These are available in most grocery stores, but, if not, there's always the internet.
4.Do whatever you want veggie wise. I used fresh peppers each time and added shredded carrots. This soup is not picky, so feel free to experiment. However, I would not skip the cabbage as that gives the soup a lot of its bulk.
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